Tagore Family’s Royal Recipe – Stuffed Pointed Gourd Pulao/ Patoler Dolma Polao

Tagore Family’s Royal Recipe – Stuffed Pointed Gourd Pulao/ Patoler Dolma Pulao 1st step First boil ½ litre water in a pan Flame to medium Take 10 pointed gourds (4 are chopped with skin and remaining 6 are slited and seeds- pulp and skins are remove) Rs 5/ winter melon candy pieces (chalkumror methai/pettha) 12 raisins 1 tbsp chopped cashew nuts + pistachio White cotton thread for binding Flame to medium Give chopped pointed gourd to boil Cover it

After 7-8 minutes, if pointed gourd pieces are parboiled, give remaining pointed gourds to boil Cover it again if all veggies are parboiled, off the flame Now strained out water completely Mix Chopped parboiled pointed gourds with winter melon candy pieces and chopped cashew nuts- pistachio very well for stuffing Filling with raisins and stuffing and bind with white cotton threads tightly 2nd step Rs10/ winter melon candy pieces 12 raisins 1 tbsp chopped cashew nuts- pistachio 4 cloves, 2 green cardamoms, 3 cinnamon sticks (each stick ½ inch) 2 slices of kaffir lime/ gandhoraj lebu Saffron Hot spices powder (1 green cardamom+ 2 cloves + 1 small cinnamon stick) 100g sugar First boil 15 cup water Flame to medium Add whole cinnamon sticks, cloves, green cardamoms 6-7 saffron strands 1 slice of kaffir lime juice Sugar If sugar is melted, add winter melon candy pieces, chopped pistachio- cashew nuts, raisins Cover it to intact flavour When sugar syrup is thick, then give stuffed pointed gourds Cover it Off the flame add hot spices powder 1 slice of kaffir lime juice 3rd step Sugar syrup mixed dry fruits (chopped cashew nuts- pistachio- raisins), winter melon pieces, Stuffed pointed gourds and sugar syrup are kept aside separately 300g basmati rice (washed and strained out water 2 hours before coking) 1 cup of milk 1 tsp ghee Saffron 4 green cardamoms, 4 cloves, 1 cinnamon stick 2 bay leaves 1 tbsp chopped cashew nuts- pistachio, Raisins Heat 1 tbsp white oil and 1 tsp ghee together Lightly fry raisins on simmer flame and keep aside Add bay leaves, green cardamoms, cloves, cinnamon stick Basmati rice Flame to medium and fry well Chopped cashew nuts- pistachio Flame to simmer and give milk and amount of water 4-5 saffron strands Cover on less medium If rice is well cooked, add 2 tbsp thick sugar syrup Mix with rice If extra water is completely dried, give sugar syrup mixed dry fruits Give stuffed pointed gourds Garnish with raisins & sugar syrup mixed dry fruits This pulao is lightly sweet in taste so serve it with any spicy veg/non-veg curry please like/share/comment & subscribe my channel


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